Lean Up Challenge Week 6: EAT GREEN

Nutrition By Jules
Written By Juli McKee

Happy St. Patty’s Day!

In light of the Irish holiday celebrated today:

Eat your GREEN, don’t just wear it

Artichoke

Arugula

Avocado

salad

Asparagus

Brussel’s sprouts

bs

Broccoli

Bok choy

Basil

pea dip

Cabbage

Collards

Chard

chard

Celery

Cucumber

Fennel

Green beans

beans

Green pepper

Green olives

Kale

Kelp

kelp

Lettuce

Spinach

spi

Spirulina

Snap peas

Wheat grass

Zucchini

Braised Cabbage:   brcab

Slice a medium size cabbage (any kind) and an onion into long strips or chunks. Layer the cabbage and onion over the bottom of a cast iron or oven proof baking dish with 2-3 tablespoons butter or 2-3 strips of bacon diced into small cubes dispersed throughout. Pour in ½ cup water. Drizzle honey over the top, followed by a few shakes of salt and pepper, and a hardy pour of balsamic vinegar (about 3 Tbs). Top the pile off with some pickled or fresh jalapenos (optional). Cover with aluminum foil and place in the oven at 325 F for 2-3 hours. You can add carrots to this dish too, if you wish.

Juli McKee https://julesfoodfitness.com
Previous

Lean Up Challenge FINAL WEEK

Next

Lean Up Challenge Week 5: Vegetables